Charcoal Grills

[Dennis]

I am looking for suggestions for a charcoal grill. I have done some research on it but it can all get a bit confusing. Some grills allow the coal tray to be raised and lowered to control heat while others have a fixed tray but control the heat through air holes/dampers at the bottom. I also have thought that it would be preferable to have the coal trays be able to slide back and forth, so for instance, you could slide the trays off the the side to put a drip pan underneath the roast or direct them off to one side for indirect heating as opposed to having to open the whole thing up and shovel hot coals over to the side. Is this the wrong line of thinking? I am looking for someting good quality that will live out on my paver patio that I could cover to use year round if I wanted. Thoughts? Discussion?

Gracias -
Dennis

[Scotto]

Just get a Webber kettle grill. That is all you need. Nothing like it - I cannot live without mine. I have the one with an attached table, which I like, but I used the basic cheap version for many many years.

[kozulich]

It is absolutely impossible, IMHO, to beat a Grill Dome - although a Big Green Egg, or Primo will give the Grill Dome a run for its money. The Grill Dome is efficient enough to cook outdoors even in sub-zero weather, will cook low and slow for 12 hours on one load of charcoal, can be temperature controlled and produces such tender, juicy meats you will just not believe it.

If I couldn't get one of the above mentioned, I would go with Scotto's advice and buy a weber kettle grill.

[redbike]

If you want to grill, get a Weber kettle grill. If you want to grill and smoke meats at low temps, get the BGE or a Weber Smokey Mountain. Don't know about the Primo or Grill Dome.

jim

[tim8557]

Until I converted to the Weber Genesis (Gas) years ago, I would ONLY use a Weber Kettle Grill and KIngsford Charcoal. IMHO, you'll never make a mistake purchasing a Weber. They may be a little more expensive but they'll last you forever.

[slcsteve]

Big Green Egg........It'll be the last grill you buy.

http://www.biggreenegg.com/

[sphughes]

Weber Kettle. It does it all. Every year my family 20+ pound turkey in ~3 hours. This might be my favorite year round deck toy. I've cooked it all on this baby and nothing beats that charcoal flavor IMO.

-Scott

[kozulich]

If you want to grill, get a Weber kettle grill. If you want to grill and smoke meats at low temps, get the BGE or a Weber Smokey Mountain. Don't know about the Primo or Grill Dome.

jim

Of course its a YMMV situation and never-ending debate. They all follow the same concept but generally speaking the BGE is the most popular and widely available ($$), the Primo offers the biggest cooking capacity but has firebox issues, and the Grill dome offers the thickest ceramics, best build quality and customer service second to none (the owner of the company responds to every issue personally, and will replace anything defective free of charge - sometimes even if its because of the customer's stupidity). Kamado makes a pretty good grill, I guess, but apparently their customer service is the stuff of nightmares, this in spite of the fact that their grills are even more expensive than BGE's.

[murchmb]

Big Green Egg........It'll be the last grill you buy.

http://www.biggreenegg.com/

Agreed, unless it is a BGE in a different size :smile:

[Buzz]

Is this the wrong line of thinking? I am looking for someting good quality that will live out on my paver patio that I could cover to use year round if I wanted. Thoughts? Discussion?

Count me among the Big Green Egg (http://www.biggreenegg.com) fanatics.

I had a big Weber gas grill and a smoker. When it came time to replace the smoker, I discovered the Big Green Egg.

Fast forward a year later and I sold the Weber gas grill because I never used it anymore.

The Big Green Egg is absolutely awesome. It is basically a charcoal kettle made out of thick ceramic.

You can use it to grill or smoke. Also, it is an efficient wood fired oven. Cooks fantastic pizzas and works very well with a dutch oven.

It costs much more than a basic Weber charcoal, but it is in the same price range as a nice gas grill.

A good place to shop online is http://www.hearthsidedistributors.com. I believe the ship free, which is good on a heavy item.

(P.S. If you are the the kind of guy who can enjoy wetshaving as an obsession, try BGE cooking.)

[kozulich]

(P.S. If you are the the kind of buy who can enjoy wetshaving as an obsession, try BGE cooking.)

Well said.

[Dennis]

Well, good food for thought. I was thinking along the lines of cast iron grates which was why I had not thought about Weber. I just remember those thin, wire grates from when I was a kid and how hard they were to keep clean. I will have to reconsider them and take a look. I requested info on the BGE and I looked at the Hearthside site - they carry both Primo and BGE and seem to push the Primo as being the better value. I will need to do a bit more research especially since the Weber looks to be about ~$300 and the BGE and Primo at least $650 or more.

Dennis

[lt_gustavsen]

I'm also very happy with my weber. This picture is from last summer.
http://www.mulebakken.net/div/pipfugl.jpg

I also recomend to buy a chimney starter (http://en.wikipedia.org/wiki/Chimney_starter).

Lars

[qhsdoitall]

I use an electric wand starter for charcoal. Two if I'm in a hurry and it's a big load of charcoal. Alas, my charcoal grill bit the dust after many years of service a couple of years back and my wife generously bought me a shiny new gas grill. No complaints, just different approaches and with the current busy schedule it helps when I come home and I get elected to cook supper and they're "starving". I have a water smoker to compliment it.

I want one of these babies:

http://www.ezqueinc.com/californiadual.htm

Anybody have any experience with their rottiseries?

[FriscoSoxFan]

My experience with charcoal grills is that it is the cook, not the equipment.

Gas, on the other hand, is a whole other animal.

[qhsdoitall]

My experience with charcoal grills is that it is the cook, not the equipment.

Gas, on the other hand, is a whole other animal.

I can't argue with you. My preference is charcoal but I'm adaptable. If the end result is the same, everyone is happy :) I used to cater horse shows for fun and some profit and had to use whatever was available on-site plus some standard equipment I brought with me. Anything from a couple of Webers or gas grills up to some huge Texas style mesquite charcoal behemoth that could cook fifty bone in chicken breasts and twenty tri-tips at once. God, those were the days. Now, it's just the family and a few friends on occasion plus the July 4th block BBQ

[kozulich]

My experience with charcoal grills is that it is the cook, not the equipment.

Gas, on the other hand, is a whole other animal.

To a point that's true. I mean, if you can't cook, no grill will change that. But if you can cook, having good equipment makes it much easier to get good results in my opinion.

Case in point - given my cooking ability, I ought to be able to make great tasting food on any of the four grill-type devices I've owned: bullet smoker, gas grill, weber kettle, or grill dome. However, my wife will tell you - and my inlaws will confirm that the meats I grill on the grill dome are in a completely different league from anything I can make on the other three. The meat that I make on the other 3 grills is good, don't get me wrong. But the meat from the grill dome is great.

I can also easily bake wood fired, clay oven style pizza or bread (I've done both) on the grill dome, and there's no way that could be done on a weber or gas grill.

YMMV,

[scorpion]

Gas is great for convenience. Some folks take this stuff a little more seriously than me, but my two cents is I have yet to see the gas grill (not that I have any doubt they exist, I just haven't seen them yet) that could put the sear on the outside of a steak that I like to see while still keeping the inside a nice medium rare. I've had planty of good steaks cooked on gas, but all the 'great' steaks I've had came from a broiler in a restaurant or a charcoal grill. Again, I have little doubt that there are gas grills that will fill the bill, I just haven't personally had the pleasure yet myself.

[qhsdoitall]

I found the trick with a gas grill to get a better sear is clean and oil the grill and then turn it all the way up and let it sit for 10 minutes before any food touches it. A lot of gas grills just don't put out enough heat. The newer ones are starting to address that problem. My biggest gripe with my gas grill is it has a U-tube gas element that I can use front or front/back so it lacks good functional area heat control. Again, adaptability is the key. It was a gift bless her heart. :)

[Dennis]

I have an inexpensive gas grill. I hate cooking on it - I have a great gas range and electric oven. The gas grill is not offering me much of what I can't already get in the kitchen - no flavor boost and the complications and clean up is boosted each time I use it. Ugh. So I am looking at charcoal for all those obvious reasons including smoking, roasting up legs of lamb or other roasts, and general hot as can be searing and all that fun stuff.

Dennis

[scorpion]

I found the trick with a gas grill to get a better sear is clean and oil the grill and then turn it all the way up and let it sit for 10 minutes before any food touches it. A lot of gas grills just don't put out enough heat. The newer ones are starting to address that problem. My biggest gripe with my gas grill is it has a U-tube gas element that I can use front or front/back so it lacks good functional area heat control. Again, adaptability is the key. It was a gift bless her heart. :)

Yep - "A lot of gas grills just don't put out enough heat" - I have a couple of buddies with the same problem. Can't beat the convenience - they just need a few more BTUs. I'm sure plenty of companies are already addressing the problem.

[qhsdoitall]

I have an inexpensive gas grill. I hate cooking on it - I have a great gas range and electric oven. The gas grill is not offering me much of what I can't already get in the kitchen - no flavor boost and the complications and clean up is boosted each time I use it. Ugh. So I am looking at charcoal for all those obvious reasons including smoking, roasting up legs of lamb or other roasts, and general hot as can be searing and all that fun stuff.

Dennis
Oh, there are many things I'll do on a gas grill I wouldn't do inside on a gas range/oven. I'd need one hell of an exhaust fan for those days. Besides, which would you rather clean in a messy situation? Your beautiful pristine inside gas/oven or your gas grill?

[Dennis]

Oh, there are many things I'll do on a gas grill I wouldn't do inside on a gas range/oven. I'd need one hell of an exhaust fan for those days. Besides, which would you rather clean in a messy situation? Your beautiful pristine inside gas/oven or your gas grill?

The oven has self-clean. :biggrin:

My cheap gas grill doesn't get that hot enough either - my Kitchenaid range with an 18K btu burner puts out more heat than the grill. Combine that with cast iron that was preheated in the oven and you get just a bit of heat. :tongue: I could use a more powerful exhaust though...

Dennis

[ouch]

I like to put a big cast iron pan on my grill, and when it gets stupid hot throw a steak on it. For me, steaks cooked on cast iron can't be beat, and this way I don't smoke up (and get kicked out of) the house.

[boboakalfb]

I like to put a big cast iron pan on my grill, and when it gets stupid hot throw a steak on it. For me, steaks cooked on cast iron can't be beat, and this way I don't smoke up (and get kicked out of) the house.

I like this method as well. I finally smartened up and started doing this on the grill. Before my moment of clarity, I would do it inside and my house would look like Backdraft.

[qhsdoitall]

I like to put a big cast iron pan on my grill, and when it gets stupid hot throw a steak on it. For me, steaks cooked on cast iron can't be beat, and this way I don't smoke up (and get kicked out of) the house.
Get out the welder's gloves! Here's a good article why ouch's approach works well. IMO cast iron cooking is under rated. A good cast iron dutch oven and skillet are tough to beat when used right.

Cast Iron Steak Cooking (http://www.americangrassfedbeef.com/cast-iron.asp)

[Groundhog]

I have to add my 2 cents and vote for the BGE (http://www.biggreenegg.net/). I've been egging for over 10 years and won't cook on anything else. Primos, Kamados, and anything else ceramic will cook anything and last forever. Even stuff you mess up tastes good.

One word of warning, though. Owning a BGE is comparable to RAD. Just check out their forums.:smile:

[mrob]

A dissenting vote for a Weber gas grill.

I've done charcoal and gas, and find little to no appreciable flavor difference--and the gas is much faster for lots of tasks, and always faster to get cooking.

Charcoal is nice, but just takes too long when you've got hungry kids and friends waiting for chow. My Weber gas grill gets plenty hot and can cook up anything from brats to seafood to steaks. I love it.

They are also easily found, not over priced and its easy to find replacement parts.

[simmich]

Lodge (the same people who make the skillets) make a hibachi type unit out of iron that is probably the best thing I've encountered to do steaks, seafood,or fowl. With real charcoal pieces (not briquets) and/or small pieces of wood (hickory,oak, etc) the taste is world class. :w00t:

[leadfootedfool]

I'd have to say Weber+Lump Hardwood Charcoal+Chimney Starter.

I'll have to look into one of those eggs or grill domes though.

[Woknblues]

but gas grills are the mach 3 of outdoor cooking.

Get a 31"weber one touch, kingsford charcoal, meat thermometer, and some hickory and mesquite wood chips, and a 9" aluminum pie pan (drip pan), and a chimney starter if you like.

joaquin's webber turkey

brine soak ( i use as big a pot as I can fit into the refrigerator (with a couple gallons of water, a half cup of kosher salt, and several oranges and limes, cut up and squeezed and a few blended onions and garlic cloves, but YMMV) a small (at least in my family) 13-15 lb turkey over night.
soak wood chips in water for one hour prior to beginning, then drain.(or beer if you like). light your charcoal in the chimney. (Another solution for time pressed is to forget the chimney and once the lighter fluid has all burnt away, place an electric fan on a nearby table blowing directly into the charcoal. You will have cook ready coals in about 5 minutes.)

once the coals are white all over, spread them out around the perimeter leaving a "donut hole" in the middle. place your drip pan (put an inch of water in it) in the donut hole. now put bird on the grill carefully, breast down, foil the wing tips and just_the_breast, and add a handful of wood chips. put lid down. 30 minutes later, take the lid off for a few minutes to get the coals hot again and add about 10-15 coals. give it about 10 minutes, then add wood chips again and cover for another 30 minutes. when you see the bird is almost done, carefully flip her over and remove the foil, careful not to tear off the skin. continue cooking until the temps correct cooking temperature. Should be about 3.5 hours, but outside ambient temperature plays a big role in how fast this thing will come out. Once done, let the bird sit for at least a half hour, but an hour is even better. While waiting I generally roast veggies in my webber, my favorites are walla walla onions, whole heads of garlic, eggplant and corn on the cob (and in the husk). A few potatoes (russets, reds, yams) in foil and in the coals come out nice, too.

start carving that bird, and you will need a stick to fight off the "vultures". :drool:

the big green egg looks awesome, but it is 6 times the price of my 'web.

edit: real coal is great, but there are some draw backs i have found when trying to slow roast, mostly due to traditional coal burning hotter, more irregular heat throw, and ash becoming an issue blowing around as compared to high quality briquettes. For kabobs and open top grilling, I do use coal though as it gets rip roaring hot and perfect for 5-10 minute blasts. (and then a hookah, if you like :)

[ouch]

I like this method as well. I finally smartened up and started doing this on the grill. Before my moment of clarity, I would do it inside and my house would look like Backdraft.

:lol:


Get out the welder's gloves! Here's a good article why ouch's approach works well. IMO cast iron cooking is under rated. A good cast iron dutch oven and skillet are tough to beat when used right.

Cast Iron Steak Cooking (http://www.americangrassfedbeef.com/cast-iron.asp)


I'm a visionary. :c18:


A dissenting vote for a Weber gas grill.



I have two of them, occasionally going at the same time. The missus said the old one was making her fish take like meat, so I suggesting getting a second one. Sucker!:001_tt2:

[ouch]

So what do you guys (and gals) like to cook on your grill? My wife loves a cut of meat so secretive, that were I to reveal it, well, let's just say I could try out for the boy's choir.:001_tt1:

[mrob]

Do tell!

My faves are a nice pork loin roast--not tenderloin, which is great, but a loin roast which has a bit of fat in it. Dredge it in lots of salt, cracked black pepper, rosemary and garlic--cook to medium, just a hint of juicy pink. Serve with mash or dumplings and pan gravy. MMMMMMM.

And a 1.5 inch Delmonico or Rib Eye, also dredged in a spice rub (chilis, cinammon, cumin, coffee, chocolate, brown sugar, and much more), seared to medium rare, topped with a dollop of bleu cheese and served with wilted spinach and a nice salad.

Getting hungry. . . . . . . .

[mark the shoeshine boy]

if you can choke it, shoot it or run over it, I can grill it....

and I am being very serious about this one....

mark tssb

[ouch]

if you can choke it, shoot it or run over it, I can grill it....

and I am being very serious about this one....

mark tssb

Ever choke a.......... oh, never mind.


Do tell!

My faves are a nice pork loin roast--not tenderloin, which is great, but a loin roast which has a bit of fat in it. Dredge it in lots of salt, cracked black pepper, rosemary and garlic--cook to medium, just a hint of juicy pink. Serve with mash or dumplings and pan gravy. MMMMMMM.

And a 1.5 inch Delmonico or Rib Eye, also dredged in a spice rub (chilis, cinammon, cumin, coffee, chocolate, brown sugar, and much more), seared to medium rare, topped with a dollop of bleu cheese and served with wilted spinach and a nice salad.

Getting hungry. . . . . . . .

Not a chance on tellin', but you're making me very hungry.

[confusion]

Gas grill on deck, wife's domain. Charcoal grill in yard, mine. Cast iron is great. If only I could get it in someone else's backpack when hiking. Til then I'll be carrying my own cup and spork.

[khari]

+1 on the Big Green Egg. There are no worries about it getting hot enough. In capable hands it can heat to nearly 1000 degrees. It'll also sustain temps as low as 200 for cooking low and slow. Same goes for Primo and the like.

[rtaylor61]

I'm in limbo. My apartment complex does not allow charcoal grills, and I won't buy a gas grill that someone could lift off my patio. So, I'm using cast iron on the stove. With rock salt, of course!

Randy

[Woknblues]

I'm in limbo. My apartment complex does not allow charcoal grills,

so when are you moving?:001_tongu

[kozulich]

So what do you guys (and gals) like to cook on your grill? My wife loves a cut of meat so secretive, that were I to reveal it, well, let's just say I could try out for the boy's choir.:001_tt1:

A nice salmon fillet is hard to beat, and healthy to boot. Other than that, whole chickens, pork loin, home-made brats, and porterhouse steaks top the list. Brisket is tremendous on the grill dome, as are memphis style baby back ribs. For the holidays, a smoked turkey. I also like to make and smoke my own Ukrainian style kielbasa which blows any of the mass produced sausages out of the water. Rustic breads are also excellent in the grill dome.:drool:

[Dennis]

Ever choke a.......... oh, never mind.

:lol: :lol: :lol:

I knew exactly where that was going... :biggrin:

Dennis

[Scotto]

High heat: Nothing beats a big-a$$ Porterhouse seared to perfection. Some tomato and onion with Peter Luger sauce on the side.

Low and slow: ribs and all their brethren.

[ouch]

High heat: Nothing beats a big-a$$ Porterhouse seared to perfection. Some tomato and onion with Peter Luger sauce on the side.

Low and slow: ribs and all their brethren.

I work near Peter Luger's. I'm not a porterhouse guy, but they're a totally unique, old school steak house that has no competition for what they do.

I think they're there since the 1800's, and they look it.

[qhsdoitall]

I work near Peter Luger's. I'm not a porterhouse guy, but they're a totally unique, old school steak house that has no competition for what they do.

I think they're there since the 1800's, and they look it.
My father-in-law lives on Long Island. We just might have to pay him a visit and take him out to dinner. :)

[Hawkeye5]

I have not been satisfied with the new improved Kingsford charcoal. I have a small Lodge cast iron grill, the round one, and the new Kingsford is not as hot. I like my steak chared on the outside and rare inside. Some call that style 'Pittsburg'.
I also do a fair amount of dutch oven cooking with charcoal. There is nothing you can't cook in a cast iron dutch oven, as long as it fits inside!
The BGE is a fantistic product, but I can't justify spending that much.
I now use a Holland gas grill and have been very pleased.

[kozulich]

edit: real coal is great, but there are some draw backs i have found when trying to slow roast, mostly due to traditional coal burning hotter, more irregular heat throw, and ash becoming an issue blowing around as compared to high quality briquettes. For kabobs and open top grilling, I do use coal though as it gets rip roaring hot and perfect for 5-10 minute blasts. (and then a hookah, if you like :)

That's where ceramic dome cookers really shine. You can use natural lump charcoal even for low and slow, because by controlling the air flow, you can limit combustion and heat. Real charcoal produces less ash than briquettes because they don't have fillers and binders and other mystery chemicals, just charred wood.

[ouch]

My father-in-law lives on Long Island. We just might have to pay him a visit and take him out to dinner. :)

Sorry, but the Peter Lugar's on Long Island isn't as good as the one in Brooklyn.

[Antique Hoosier]

For charcoal grills (if we aren't too far off the main subject), I prefer my Weber Kettle. Buttttttttttt, I'm getting ready to fire up my Coleman 2000 Gas Grill that I bought oddly enough in the year 2000 at Lowe's. It is a substantial cooker that is about to receive some Ribeyes that might become Fajitas. It's only 32 degrees outside so my wife thinks I'm crazy but I grill all year round.

[Buzz]

So what do you guys (and gals) like to cook on your grill?

I've done all kinds of things on the BGE, but here are the ones that consistently get good reviews at my house:

Pork Tenderloin - Dry rubbed in Dizzy Pig or Ragin' River rub from http://www.dizzypigbbq.com. Excellent and so very easy to do. Cook time is about 45 minutes at 350. Just long enough to prepare everything else.

Pulled pork - Another opportunity for a Dizzy Pig rub on a pork shoulder. Smoked at 225 degrees overnight until internal temp of 200 degrees. Never yet had one of these turn out badly, but you must plan ahead for these 18-20 hour cooks. Awesome for parties because the cooking is done ahead of time. (Bonus: When you pull it before serving, the smell makes everyone hungry.)

T-Bone steaks - Seared at nuclear temps on both sides, rest for 20 minutes, then back on the grill. Flip only once. Great, but you have to pay attention not to overcook.

Pizza - My personal favorite. Whether you're using storebought crusts topped at home or going from scratch, nothing makes a pizza like a wood fired oven. Even storebought frozen pizza can be pretty darn tasty done this way. That extra smokey goodness doesn't come from your regular old oven. You need a pizza stone and some firebricks. You don't want the pizza in direct heat.

[ouch]

Mmmmmmmmmm.... wood fired pizza.

Wood fired quesedillas rock, too.

[Hawkeye5]

"Ribeyes that might become fajitas".
I hope these suckers were not really good!
A moment of silence please, as we morn the demise of fine meat.

[ouch]

"Ribeyes that might become fajitas".
I hope these suckers were not really good!
A moment of silence please, as we morn the demise of fine meat.

Why? A fajita isn't an enchilada.

Instead of picking up a slice of meat with a fork and eating it, what's wrong with wrapping it in a tortilla and taking a bite? Better meat makes better fajitas (and diaphragm/skirt makes the best).

Would you say a steak was ruined if it were prepared au poivre? Entrecote bernaise? Tournedos Rossini?



Edit: I should mention that I agree with your basic premise. If I go to a steak house that serves you a steak already sliced, as is common with big porterhouses, I feel as if I'm getting baby food.

[Fergie]

I'm in limbo. My apartment complex does not allow charcoal grills, and I won't buy a gas grill that someone could lift off my patio.

Randy

Check this out. http://www.ntscblog.com/2005/07/little-brown-egg-i-condo-q.html NG for grilling (hi temp, searing, etc.) but - especially for anyone on a budget - this is one AWESOME way to cook lo 'n slow! About $70 for all the parts. This blog was put together by a guy who couldn't grill in his condo either. He calls the thing his "Condo-Q". Originally seen on Good Eats - Alton strikes again!

This thing really is terrific! I've cooked 9 lb pork butts, bb ribs, whole chickens, beef brisket and turkey breasts. Anywhere from 3-14 hours depending on what you're cooking. Fall off the bone tender! Very little babysitting, unlike with charcoal. Basically, one handful of hickory (or whatever) chips lasts for an hour. The pie plate will hold 4-5 handsful so you can run all your Sat morning errands and then add some more as needed. Haven't tried it, but you could probably crank it up on your way to bed and add more chips in the morning - handy if you're cooking a large butt (12-14 hrs).

The best part for me is that, I can use it in my fireplace! No worries about Q'ing in the dead of a Connecticut winter. It's a wood fire (not charcoal) after all, and as long as your chimney draws well, your bedroom won't smell like pulled pork. Mine maintains a constant temp, right around 200-225, depending on rheostat setting and that's perfect for Q.

Anyway, I absolutely LOVE mine! Even put one together for my brother for Christmas! Oh yeah, I didn't bother with the external controls described in the blog. So far, all is well. Enjoy!

[Hawkeye5]

Ouch, I just prefer my steak to be a slab of meat lightly warmed over a hot rock and in one piece, cold in the middle, sometimes chared on the outside. Purely personal preferrence. Tartar is fine, just don't over cook it or contaminate it with sauces and other stuff. I could tell a story about stolen steaks at a firebase in Viet Nam sometime.
I guess I'm a steak snob.:wink:

John

[mark the shoeshine boy]

just to throw this in here...i put two red bricks (with holes in them) end to end and lying on the side....they mark a 25/75 division...i put a chimney full of charcoal in the pocket and fill it up with more unlit charcoal and sometimes some soaked wood chips....

sometimes i use a sauce pan and sometimes not....i can control this sucker just like a smoker and put out some good stuff.....

i know they sell dividers, but the bricks allows some heat to be transferred through the holes, too.

just a thought.....Lawd I love to cook like this....

mark tssb

[ouch]

Ouch, I just prefer my steak to be a slab of meat lightly warmed over a hot rock and in one piece, cold in the middle, sometimes chared on the outside. Purely personal preferrence. Tartar is fine, just don't over cook it or contaminate it with sauces and other stuff. I could tell a story about stolen steaks at a firebase in Viet Nam sometime.
I guess I'm a steak snob.:wink:

John

The best expression I've heard for that is-


just walk it through a warm room.


:biggrin:

Oh, and if like it cooked on a rock, try Megu- they cook kobe beef on a river rock right at your table.

[qhsdoitall]

Sorry, but the Peter Lugar's on Long Island isn't as good as the one in Brooklyn.
Rats, well my brother-in-law and his wife live nearer the city so we have a choice. :)

[mrob]

I did a lovely pork loin roast tonight on the Weber gas grill--just to an internal temp of 150. Rubbed with olive oil, garlic, salt, rosemary, pepper, lemon peel.

Very nice indeed.

[ravkesef]

My father-in-law lives on Long Island. We just might have to pay him a visit and take him out to dinner. :)

Do keep in mind, however, that the Peter Luger under the Williamsburg Bridge is different (and better!) than the one in Great Neck.

[ravkesef]

15 years ago i purchased a Weber Gas Genesis Grill. Got tired of monkeying around with the charcoal.

Here are the plusses:
turn on the gas, click the igniter switch and you're up and running at temp in less than 10 minutes.
no messy cleanup, relative to charcoal. Turn it off, and you're done. Also means that you haven't wasted a ton of charcoal to cook 4 hot dogs.
dripping fat gives you that grilled taste, almost as much as charcoal, and regardless of method, the tasty carcinogens in both are approximately equal.
Want smokey flavor, put wood chips in tin foil, pierce and in minutes you've got all the smoke you could want.
Precise temperature control. particularly nice when you're looking for a real low temp.
I can do a beer can chicken that gives me the crispiest, most flavorful skin I've ever encountered. My kids actually fight over it.
virtually industructible. As I said, I've had mine for 15 years and it shows no signs of needing replacement.

here are the minuses:
max temp is nowhere as hot as with wood or charcoal. This means that you have to do a bit of artistry with a steak, and it's harder to get the perfect grill marks.

virtually industructible. As I said, I've had mine for 15 years and it shows no signs of needing replacement. makes it hard to justify buying a new toy, but, ...

I also have a smoker--a brinkman electric. the water pan helps maintain temperature, and you have your choice of woods to use. I've smoked Turkeys, ducks, briskets, beef ribs, you name it. (everything except pork!:001_smile Everything incredibly moist and flavorful. Downside: Ambient temperataure under 55 degrees, and you can forget it. It won't cook through.
Here are my questions: I'm thinking about adding a Grill Dome to the inventory. I'm fairly confident that I can learn to maintain the temperature, etc. Is this the sort of item that you would use to grill a steak on? We do our steaks about 2 inches thick, like them rare to medium rare. Would you do a steak with the lid on? and if so, how would you keep it from becoming overdone? On the flip side of that coin, How low an ambient temperature can you work with on the Grill Dome. Also, how about low temperature smoking? e.g., I like to cure a pastrami (takes about 10 days,) and then cool smoke it. Will the Grill Dome do that? (i.e, temp not to exceed 125. The trick is to bath the brisket in tons of smoke, but not cook it. The cooking is actually done by simmering the fully smoked meat.
Ditto, certaiin types of fish take well to cold smoking.
appreciate anyone's advice.

[ouch]

here are the minuses:
max temp is nowhere as hot as with wood or charcoal. This means that you have to do a bit of artistry with a steak, and it's harder to get the perfect grill marks.

virtually industructible. As I said, I've had mine for 15 years and it shows no signs of needing replacement. makes it hard to justify buying a new toy, but, ...



I got mine with enameled cast iron grates, instead of enameled steel. Much better heat retention, and grill marks galore.

Or........... you can always use my cast iron pan on the grill trick. I get the best tasting burgers that way, too.

[kozulich]

Here are my questions: I'm thinking about adding a Grill Dome to the inventory. I'm fairly confident that I can learn to maintain the temperature, etc. Is this the sort of item that you would use to grill a steak on? We do our steaks about 2 inches thick, like them rare to medium rare. Would you do a steak with the lid on? and if so, how would you keep it from becoming overdone? On the flip side of that coin, How low an ambient temperature can you work with on the Grill Dome. Also, how about low temperature smoking? e.g., I like to cure a pastrami (takes about 10 days,) and then cool smoke it. Will the Grill Dome do that? (i.e, temp not to exceed 125. The trick is to bath the brisket in tons of smoke, but not cook it. The cooking is actually done by simmering the fully smoked meat.
Ditto, certaiin types of fish take well to cold smoking.
appreciate anyone's advice.

I do grill steaks on mine. I take the second level grate and flip it upside down, that gives you a grilling level literally an inch or two above the hot lump charcoal. On this level, I sear the meat on both sides. When the outsides look good, I'll raise it up to the standard grilling level, close the lid and then let it cook to the desired interior doneness (medium rare for me).
As for the lowest temp, I've never tried to get it below 200, but 200 is easy to maintain. I don't see any reason it couldn't be done with a small load of charcoal and the vents nearly closed.

[Chevyguy]

Hey Dennis,
Check out what charbroil has to offer . They offer quite a few different grill combinations that wont break the bank. And they do hold up for years of use with minimal upkeep. Got mine at home depot.
Happy shopping.
Clayton

[kozulich]

I do grill steaks on mine. I take the second level grate and flip it upside down, that gives you a grilling level literally an inch or two above the hot lump charcoal. On this level, I sear the meat on both sides. When the outsides look good, I'll raise it up to the standard grilling level, close the lid and then let it cook to the desired interior doneness (medium rare for me).
As for the lowest temp, I've never tried to get it below 200, but 200 is easy to maintain. I don't see any reason it couldn't be done with a small load of charcoal and the vents nearly closed.

Eric, I did some checking and the guys on the forums report being able to sustain a grill dome temp of 145-150. Nobody got lower than that. I don't know how long you smoke your pastrami at 125, but if its for a short time, I'm sure you could get lower than 145.

Regarding the steaks, here's a good thread (http://www.grilldome.com/GDForum/messages/2925/2980.html#POST6641) discussing two different ways to do it.

[mrob]

Boy, the guys on that board are waaaay obsessive about cooking on their grills.

I can't imagine taking anything like that seriously enough to actually join a web forum and trade messages back and forth all day.

[kozulich]

Boy, the guys on that board are waaaay obsessive about cooking on their grills.

I can't imagine taking anything like that seriously enough to actually join a web forum and trade messages back and forth all day.


I'd bet they'd feel the same about us and shaving.:wink2:

[Buzz]

I also have a smoker--a brinkman electric. the water pan helps maintain temperature, and you have your choice of woods to use. I've smoked Turkeys, ducks, briskets, beef ribs, you name it. (everything except pork!:001_smile Everything incredibly moist and flavorful. Downside: Ambient temperataure under 55 degrees, and you can forget it. It won't cook through.

I used to have a Brinkmann electric smoker. It wasn't bad. It was the "gateway drug" that led me to the Big Green Egg.

I found there were two keys to success in colder weather.

(1) The electric just doesn't get hot enough to ward off really cold temps, so get a smoker jacket. Click for some suggestions. (http://www.virtualweberbullet.com/coldtemp.html#insulation)

(2) Protect your smoker from the wind. Any kind of wind block will help keep your smoker temp stabilized, but your house setup dictates a lot of your options.


Here are my questions: I'm thinking about adding a Grill Dome to the inventory. I'm fairly confident that I can learn to maintain the temperature, etc.

I imagine controlling the Grill Dome temp would be just as easy as the BGE.

It takes a couple of cooks to get the hang of it, but the temperature control is not difficult. You can precisely control the airflow to fine tune your desired temperature. I typically try to stabilze a bit on the low side, since it is easy to open the vent up just a bit and raise the temp.

For long low 'n slow cooks you can even buy power draft, which is a fan that is controlled by a thermostat (called a BBQ Guru). Temperature control with those is no more difficult than your oven. Set a dial on the controller and your cooker will sit at that temp until you run out of fuel.


Is this the sort of item that you would use to grill a steak on? We do our steaks about 2 inches thick, like them rare to medium rare. Would you do a steak with the lid on? and if so, how would you keep it from becoming overdone?

Steaks are great.

I grill them with the lid closed. Just open the dome to flip.

I toss them onto a 600+ degree grill, flip at 90 seconds. Sear the other side for 90 seconds. Take them off to rest for 20 minutes while the grill temp drops down below 400. Then on the grill for 2-3 minutes, 2-3 minutes longer. Done.


On the flip side of that coin, How low an ambient temperature can you work with on the Grill Dome. Also, how about low temperature smoking? e.g., I like to cure a pastrami (takes about 10 days,) and then cool smoke it. Will the Grill Dome do that? (i.e, temp not to exceed 125. The trick is to bath the brisket in tons of smoke, but not cook it. The cooking is actually done by simmering the fully smoked meat.
Ditto, certaiin types of fish take well to cold smoking.
appreciate anyone's advice.

Cold smoking is a whole different beast.

These cookers are so efficient that even the smallest fire will eventually build enough heat to push the temperature too high. Plus, really tiny fires are hard to keep lit.

The right equipment for cold smoking is an offset smoker.

I've seen photos of offset smoking rigs using a Dome/Egg to generate the smoke and a dryer vent pipe to send it over into a chamber This allows the smoke to cool off en route. This is workable, but I bet it would take some tinkering to get right.

There are recipes for pastrami that start off using corned beef. I haven't tired it, but some people have reported good results.

[JohnDoom]

I know this thread is a couple of years unused, but it seemed like the most logical place to post my inquiry.

I recently picked up a Weber kettle charcoal 'one touch' grill, and some natural lump Kingston charcoal. I also received a charcoal chimney, but I've been having a hell of a time keeping the coals lit/hot.

Should I have the underside holes open whilst cooking? If I wanted to do chicken breasts or burgers, would I also want to keep the top ventilation holes totally open as well?

Any, hints/suggestions/common knowledge that everyone knows but me, would be Greatly appreciated.

[JPM]

If you primarily want to grill only, I would go with a Weber. They have a new 26" grill that is awesome. If you are thinking about doing any smoking as well as grilling, I would recommend the Big Green Egg.

There is a significant price differential. A 22" Weber is around $140, the 26" is around $290 and depending on what size, a BGE is from around $800-$1,200.

It all depends on what you are looking for. I have 6 grills, all charcoal or wood. But if I could only have one, it would be the BGE. It is by far the most versatile.

[danek]

What works best for me is:

To light the coals: Fill the chiminey with charcoal, place one wad of newspaper, drizzled with any cooking oil under and light. Dump when coals are almost totally red (about 7 min).
The bottom vent is used to regulate heat; wide open for full throttle, barely open for low-n-slow, closed might kill the fire completely.
The top vent should remain fully open all the time, unless you're smoking. But be careful, you don't want to smother the fire or impart shmootz (technical term) on your food.

[timmy]

When my cheap propane grill blew over in a summer storm 3 years ago, I picked up a Weber Smokey Joe Silver Grill
http://i.walmartimages.com/i/p/00/07/79/24/02/0007792402513_215X215.jpg

Nothing special. Great way to try out charcoal grilling. Great to take to beach and tail gate with. I didnt need a huge grill as I was single.

About a year ago, my GF bought me a Holland propane Grill for xmas. Amazing, this thing has no flare ups, can smoke in it. I have even seen standing rib roast done on one.

http://www.hollandgrill.com/_ccLib/image/products/ADDI1-122.jpg (http://www.hollandgrill.com/index.cfm/fuseaction/products.detail/prodID/122/index.htm)

I still use the charcoal weber when I have a lazy afternoon and want to enjoy the cooking process.

[JohnDoom]

Thanks Danek,

I think the problem was I was leaving the bottom vents in the closed position. I thought they were merely for attempting to pull any ash out after cooking. I'll give it a try tonight and see how it goes.

[danek]

Let me know how it works. For regular grilling, I leave the vents wide open to feed the fire with as much oxygen as it'll take.

[WithTheGrain]

Thanks Danek,

I think the problem was I was leaving the bottom vents in the closed position. I thought they were merely for attempting to pull any ash out after cooking. I'll give it a try tonight and see how it goes.

Yeah, that won't do you much good. There are various ideas as far as temp control on the webber, but personally a just keep the bottom open for max heat. I will then pour my charcoal out on against the side of the grill which results in some of the coals up high and others low... It is hard to describe, but check out my high tech ascii art-- the \\ lines are the coals, the { is the side of the grill and the == is the grill grate itself....

1 2 3
=======
{\\
{ \\\
{ \\\\

The end result of all this is that the area on the grill marked 1 closest to the coals gets real hot and great for searing a steak. The areas over 2 are good for pulling back after the sear but still getting some cooking done. The areas over 3 is useful for keeping things warm as I finish cooking off other things. This general idea comes out of Christ Schlessinger's "let the flames begin" cook book and it works really well for most things. The biggest benefit is you can have multiple heat zones if you are cooking different types of things whereas if you are using the air flow to regulate temps you really only have one main temp zone (unless you use it in conjunction with another temp control method...).

Anyway, there are a million tricks to grilling and I am sure that you will be able to find a method that works best for you. Good luck!

[SilkySmooth]

When my cheap propane grill blew over in a summer storm 3 years ago, I picked up a Weber Smokey Joe Silver Grill
http://i.walmartimages.com/i/p/00/07/79/24/02/0007792402513_215X215.jpg

Nothing special. Great way to try out charcoal grilling. Great to take to beach and tail gate with. I didnt need a huge grill as I was single.

About a year ago, my GF bought me a Holland propane Grill for xmas. Amazing, this thing has no flare ups, can smoke in it. I have even seen standing rib roast done on one.

http://www.hollandgrill.com/_ccLib/image/products/ADDI1-122.jpg (http://www.hollandgrill.com/index.cfm/fuseaction/products.detail/prodID/122/index.htm)

I still use the charcoal weber when I have a lazy afternoon and want to enjoy the cooking process.

I love my Holland Grill, but the only downside is that it can take longer to make simple things. It takes at least a half hour to cook burgers (10 min to warm up and 10 minutes per side). They're great tasting and hard to beat, but 30 minutes? Come on!

[langod]

... It is hard to describe, but check out my high tech ascii art-- the \\ lines are the coals, the { is the side of the grill and the == is the grill grate itself....

1 2 3
=======
{\\
{ \\\
{ \\\\



Interesting, I'll have to try that. I usually do it this way:
1 being hottest for searing, 3 being cooler for indirect.
(ignore dots -- they're just for spacing)


...3...2....1....2....3
==============
{............\\\..............}
{..........\\\\\\...........}
{.......\\\\\\\\\\.......}



Anyone else have any Weber strategies?

[Dennis]

Whoa, thread bump! I ended up getting a Weber with the attached table. Been 2 years, still love it. I will look at a BGE after this wears out, depending on finances of course.

[WGPower]

I would have to recommend a Webber Kettle Grill too. Easy to roast or grill!

[Jim]

Whoa, thread bump! I ended up getting a Weber with the attached table. Been 2 years, still love it. I will look at a BGE after this wears out, depending on finances of course.


My kettle is from 1996 and is perfect, better to go with plan "b" as they dont wear out!

[shamus]

As far as charcoal grills go….I’ve tried quite a few over the years. I really liked the Weber Kettle grill for a few people and liked the propane gas grill for its speed. But these grills soon have to be replaced and another purchased. However, since I’ve been using the Lodge Cast Iron Sportsman’s grill for over 20 years or so…there is no going back to Weber or propane. You can’t beat the cast iron for a grill and the hibachi style is perfect for a small party. The grill comes fully seasoned and clean up is a snap with a hand held wet dry vacuum and a can of Pam spray on the cast iron after it’s cleaned up. I’ve found that the cast iron grill really holds the heat for a long time, just like cast iron cookware, with fewer coals to use in the process. The only draw back is if you’re using this grill for tailgating it takes a long time to cool down. Also, it’s a little heavy at about 30 pounds since it is 100% cast iron. This grill can’t be beat for the backyard, camping, picnics and the beach. I’m now on my second grill after a little over 20 years of service on my first lodge grill and this is still my number one choice. I got my current Lodge on line at an end of year clearance sale and the shipping was free if I picked it up at the local hardware store. Just my opinion on my favorite grill. The Lodge Sportsman’s grill, for meat, fish, vegetable etc. can't be beat. Cheers.

[shamus]

Here is a link to this Gem of a Grill:

https://secure.lodgemfg.com/storefront/product1_new.asp?menu=prologic&idProduct=3975

Cheers.:biggrin1:

[JPM]

I've got the Lodge cast iron hibachi as well and it is a superb grill. I like grilling Korean style beef on it.

[Arkansas]

Do tell!

And a 1.5 inch Delmonico or Rib Eye, also dredged in a spice rub (chilis, cinammon, cumin, coffee, chocolate, brown sugar, and much more), seared to medium rare, topped with a dollop of bleu cheese and served with wilted spinach and a nice salad.

Getting hungry. . . . . . . .

Oh, that sounds so good!
Care to share the full recipe of that rub?